Stuffed Chayote (Creole style)

Recipe By : James McNair’s (1989) Squash
Serving Size : 8 Preparation Time :1:30
Categories : Entree Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 medium chayote squash
(about 6 to 8 ounces each)
3 tablespoons safflower oil
3 tablespoons unsalted butter
1 cup spanish onions — finely chopped
3/4 cup green onion with green — finely chopped
1/2 cup red and/or green bell pepper — diced
1/4 cup chopped celery
1 tablespoon minced garlic
2 medium tomatoes — peel seed chop
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 bay leaf — crumbled
3/4 pound raw shrimp — peeled and deveined
and coarsely chopped
1/2 pound crab meat — (about 1 cup)
1/2 cup unseasoned breadcrumbs — coarse
Salt
Freshly ground black pepper
Ground cayenne pepper
3 tablespoons unsalted butter — cut into pieces
Fresh thyme — for garnish

Known in some areas as vegetable pear or christophine, and as mirliton in
Louisiana, delicate-tasting chayotes (Sechium edule) are superb when stuffed
New Orleans Creole style. They’re also wonderful sliced, steamed until crisp
tender, and dressed, along with their edible single large seed, in a mustard
vinaigrette. [PATh 12 Oc 96 mcRecipe]

Cut off and discard stem end from each squash and slice the vegetable in half
lengthwise. Remove seeds and use in another dish, if desired. If necessary,
cut a thin slice off the rounded side of each half so it will sit level.

Place halves on a steamer rack set over simmering water, cover, and steam
until crisp-tender, about 20 minutes. Remove from steamer and let stand until
cool enough to handle. Using a spoon, scoop out the flesh from each squash
half into a bowl, leaving a shell about 1/4 inch thick; reserve.

STUFFING: Heat 3 tablespoons each oil and butter in a skillet over
medium-high heat. Add the yellow and green onions, sweet pepper, and celery
and saute until the vegetables are soft, about 5 minutes. Add the garlic and
saute 1 minute. Stir in the tomatoes, reserved squash pulp, parsley, thyme,
and bay leaf and continue to cook until all the vegetables are almost tender,
about 5 minutes longer. Reduce the heat to medium-low, stir in the shrimp
pieces, and cook until they turn bright pink. Stir in cooked crab and bread
crumbs and season to taste with salt and black and cayenne peppers.

Mound the stuffing mixture into the reserved squash halves. Dot the tops with
butter and place in a greased baking dish. Bake until the tops are golden
brown, about 25 minutes. Garnish with thyme sprigs and lemon wedges and serve
piping hot.

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Title: Orange Sugar Cookies
Categories: Cookies, Ethnic
Yield: 1 servings

2 Sticks butter
1 1/2 c Sugar
1 Egg
1/2 ts Vanilla
1 tb Orange flower water (or
Orange extract)
2 tb Freshly squeezed orange
Juice
Zest of 1 orange, very
Finely chopped
2 c Sifted flour
1/4 ts Salt

Cream together the butter and sugar until creamy,
about 3-5 minutes. Beat in egg, then add vanilla,
orange flower water, orange juice, and zest. Sift
together dry ingredients, and add to the butter
mixture. Shape dough into 2 large flattened rounds.
Wrap and chill for at least 1 hour. Heat oven to 350
degrees. On lightly floured surface, roll dough 1/8
inch thick. Dip cutters in flour and cut into desired
shapes. Using a metal spatula, carefully transfer
cookies to baking sheets, leaving a 1 inch space
between cookies. Bake 8-10 minutes, being carefully
NOT to let cookies brown. Cool completely or racks,
then decorate with royal icing.

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NO BAKE RUM BALLS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SOLOMON
—–PHILLY.INQUIRER—–
1 3/4 cups Fine vanilla wafer crumbs
1 cup Pecans — Finely grounds
1 cup Unsifted confectioner’s
Sugar
1/4 cup Cocoa
3 tablespoons Light corn syrup
1/4 cup Light rum — or bourbon
1/3 cup Sifted confectioner’s sugar — For dredging
—–IRWIN E.SOLOMON—–

Place all but the last ingrdient in a bowl and mix well,using hands.Roll
mixture
into 1″ balls and dredge in confectioner’s sugar.These cookies will keep up to
10 days when stored in airtight canisters.

From the New Doubleday Cookbook….

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NUTTY BROWN BREAD (CLAIRE LATIMER)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Wholemeal flour
2 oz White flour
2 oz Pinhead oatmeal
2 oz Wheatgerm
2 oz Bran
2 oz Pecans, Finely chopped
1 t Bicarbonate of soda
1/4 ts Salt
1 t Sugar
1 Egg
10 fl Skimmed milk
—–FOR TOP OF LOAF—–
Sunflower Seeds (optional)

Preheat the oven to 190C,375F, Gas Mark 5. Place all the dry
ingredients in a large bowl and mix well. Add the egg and milk and
mix well with a spoon. Put into a 1-pint non-stick loaf tin, smooth
over roughly, sprinkle over the sunflower seeds and bake for 45 to 60
minutes or until crisp on top and it leaves a skewer clean if speared.
Source: Clare Latimer, Evening Standard, London, England

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Title: Grilled Moroccan Spices
Categories: Meats
Yield: 6 servings

1 ea Medium onion
5 T Lemon juice
2 T Minced fresh parsley
1 T Ground cumin
2 t Sherry
1 t Dried oregano
2 ea Large garlic clove
1/2 c Olive oils
2 T Soy sauce
5 1/2 T Minced fresh ginger
1 T Chili powder
1 t Turmeric
1 t Coursely ground pepper
4 lb Flank steak

Mix frist 13 ingredients in large bowl. Divide marinade mixture
between 2 large shallow baking dishes. Add steaks to marinade,
turning to coat. Cover and refrigerate overnight. Grill steaks to
desired degree of doneness, about 8 minutes on each side. Heat
marinade in saucepan. Cut steaks diaganally into thin slices. Pour
some marinade over . Garnish with cilantro and serve.
: RECIPE CLIPPED by Michael Prothro

MMMMM

Collard Greens With Meat

Recipe By : Harpoanne/Oprah
Serving Size : 6 Preparation Time :0:00
Categories : Soul Food Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bunches collard greens

Remove stems from greens. Wash greens in cold water. Repeat rinsing three
times. Place greens in pot of boiling ham, beef , or pork (preferably
smoked) when meat is about halfway cooked. Finish cooking about 50-60
minutes. Salt pepper to taste.

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NOTES : Serves 4-8. Third Place: Best Ethnic Meal, Isabell Lee.Serve
with Pineapple Spare Ribs meal.

Title: Tomato and Vegetable Juice Blend
Categories: Beverages, Canning
Yield: 1 recipe

Quantity: An average of 22 pounds of tomatoes is needed per canner load
of 7 quarts. Not more than 3 cups of other vegetables may be added for
each 22 pounds of tomatoes.

Procedure: Crush and simmer tomatoes as for making tomato juice. Add no
more than 3 cups of any combination of finely chopped celery, onions,
carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20
minutes. Press hot cooked tomatoes and vegetables through a sieve or
food mill to remove skins and seeds. Add bottled lemon juice or citric
acid to jars (See acidification directions). Add 1 teaspoon of salt per
quart to the jars, if desired. Reheat tomato-vegetable juice blend to
boiling and fill immediately into jars, leaving 1/2-inch headspace.
Adjust lids and process. Recommended process times are given in Table 1,
Table 2, and Table 3.

Table 1. Recommended process time for Tomato and Vegetable Juice Blend
in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 35 min.
1,001 – 3,000 ft: 40 min.
3,001 – 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 40 min.
1,001 – 3,000 ft: 45 min.
3,001 – 6,000 ft: 50 min.
Above 6,000 ft: 55 min.
.
NOTE: This following section of the guide appears to contain some sort
of error in the information given within Table 2 (below). In the USDA
book, there are only TWO sizes of jars specified in the table, but there
are THREE separate lines of figures in the table, and it is not
completely clear which jar size the second and third entries refer to.
I have given the third entry’s numbers as those to be used for Quart
jars, and I have reprinted the second entry on the table separately, for
an unknown jar size.

Table 2. Recommended process time for Tomato and Vegetable Juice Blend
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15.

Style of Pack: Hot. Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not recommended.
Table 3. Recommended process time for Tomato-Vegetable Blend in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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MADELINE’S MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Quick Mix (msg #120121)
4 tb Sugar
1 Egg, beaten
1 c Milk or water
Butter and honey, if desired

Preheat oven 425F (220C). Generously butter muffin
pans. Place Quick Mix in a medium bowl. Add sugar and
mix well. In a small bowl, combine egg and milk or
water. Add all at once to dry ingredients. Stir until
just blended. Fill prepared muffin pans 2/3 full. Bake
15 to 20 minutes, until golden brown. Serve hot with
butter and honey, if desired.

Variationss: Raisin, Date or Nut Muffins: Add 1/2 cup
finely choped raisins, dates or nuts to dry
ingredients before adding liquid ingredients. Before
baking, sprinkle generously with mixture of cinnamon
and sugar.

Blueberry Muffins: Add 1 cup well-drained blueberries
to dry ingredients before adding liquid ingredients.

Oatmeal or Bran Muffins: Reduce Quick Mix to 1 3/4
cups. Add 3/4 cup quick rolled oats or all-bran cereal
to dry ingredients before adding liquid ingredients.

Apple Muffins: Add 1 cup grated rqw apple to dry
ingredients before adding liquid ingredients and
increase baking time to 20 to 25 minutes.

Orange Muffins: Add 1 tablespoon fresh orange peel or
1 1/2 teaspoons dehydrated orange peel to dry
ingredients before adding liquid ingredients.

Cranberry Muffins: Add 2/3 cup chopped cranberries to
dry ingredients before adding liquid ingredients.

Taken from “The Complete Make-a-Mix Cookbook” by
Karine Eliason, Nevada Harward, and Madeline Westover

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RED BASIL VINEGAR

Recipe By : Homemade Good News (Vol 3 No 8)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh sweet basil leaves
1 quart red wine vinegar

Strip basil leaves from stalks and pack into a wide mouth quart jar. Heat
the vinegar to the boiling point, then pour it into the jar. Cover and let
stand in a cool place, out of the sun, for 10 days to 2 weeks. Strain into
bottles. Drop one or two fresh basil stalks into each bottle (for
decoration), then stop with cork.

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5-hour Beef Stew

Recipe By : Patti Anderson
Serving Size : 8 Preparation Time :0:00
Categories : Beef Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Stew meat — cubed
2 oz Red wine
1 can Tomatoes with green chilis — large
1 tbsp Sugar
1 pkg Frozen peas
1 tbsp Salt
6 Carrots — sliced
1 tsp Pepper
3 med Potatoes — cubed
pinch Thyme
3 med Onions — coarsely chopped
pinch Marjoram
1 c Celery — chopped
1 pinch Rosemary
3 tbsp Tapioca — Instant

Put all ingredients in a deep casserole, cover tightly and bake for 5
hours at 2 25~. Not necessary to brown the beef first.

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